MICHAEL EVEN - Parker - Meats - South Dakota Lennox CDE

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South Dakota Lennox CDE
Mar 24, 2025
Meats

Overall

ID:	81 - 1 -
Team Name:	Parker
Participant Name:	MICHAEL EVEN
Individual Rank:	30
Individual Total Score:	221
Team Rank:	3
Team Total Score:	832
View e-Scansheet

Definition

Responses

Score

Placing Class 1 - Beef Ribeye Steaks

Part	Contestant	Judge
1	1423	2143

Placing 1 - Cut A	3
Placing 1 - Cut B	3
Placing 1 - Cut C	5

Placing Class 2 - Beef Strip Steaks

Part	Contestant	Judge
2	4132	3142

Placing 2 - Cut A	5
Placing 2 - Cut B	2
Placing 2 - Cut C	4

Placing Class 3 - Blade Steak

Part	Contestant	Judge
3	4132	3124

Placing 3 - Cut A	3
Placing 3 - Cut B	3
Placing 3 - Cut C	4

Placing Class 4 - Pork Chops

Part	Contestant	Judge
4	2314	2134

Placing 4 - Cut A	4
Placing 4 - Cut B	3
Placing 4 - Cut C	3

Placing Sum

150

Questions on Placing Classes

Part	Contestant	Judge
1	3	3
2	1	1
3	4	3
4	2	3
5	1	2

Questions - Points per Question

Questions Total

Written Exam

Part	Contestant	Judge
1	C	D
2	A	B
3	A	B
4	B	B
5	C	B
6	B	D
7	D	D
8	A	B
9	D	C
10	C	B
11	B	C
12	C	B
13	D	C
14	B	B
15	C	B
16	B	A
17	C	A
18	B	D
19	C	A
20	A	C
21	C	A
22	A	C
23	B	B
24	A	A
25	C	C
26	B	A
27	C	A
28	C	C
29	D	C
30	C	B

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		09

Formulation Solution - Points per Question

Formulation Questions

Part	Contestant	Judge
1		A
2		A
3		D
4		B
5		A
6		C
7		D
8		A

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: G - Plate Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry Heat
2	Species: Lamb Primal: H - Rib or Rack Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
3	Species: Beef Primal: A - Breast Retail: 03 - Roasts - Arm Roast Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
4	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
5	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 6-10

Part	Contestant	Judge
6	Species: Lamb Primal: H - Rib or Rack Retail: 05 - Roasts - Back Ribs Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat
7	Species: Lamb Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
8	Species: Beef Primal: G - Plate Retail: 53 - Steaks - Sirloin Cutlets Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
9	Species: Beef Primal: H - Rib or Rack Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
10	Species: Beef Primal: K - Side (Belly) Retail: 33 - Roasts - Square Cut (Whole) Cookery: Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 11-15

Part	Contestant	Judge
11	Species: Beef Primal: A - Breast Retail: 06 - Roasts - Blade Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat
12	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
13	Species: Beef Primal: C - Chuck Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
14	Species: Lamb Primal: N - Various Meats Retail: 86 - Various - Hocks Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
15	Species: Lamb Primal: G - Plate Retail: 47 - Steaks - Flank Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 16-20

Part	Contestant	Judge
16	Species: Beef Primal: B - Brisket Retail: 06 - Roasts - Blade Roast Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat
17	Species: Lamb Primal: C - Chuck Retail: 42 - Steaks - Blade Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
18	Species: Lamb Primal: G - Plate Retail: 44 - Steaks - Center Slice Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
19	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat
20	Species: Beef Primal: G - Plate Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 21-25

Part	Contestant	Judge
21	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat
22	Species: Beef Primal: J - Shoulder Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
23	Species: Beef Primal: B - Brisket Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
24	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
25	Species: Beef Primal: C - Chuck Retail: 51 - Steaks - Round Steak Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 26-30

Part	Contestant	Judge
26	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
27	Species: Lamb Primal: E - Ham or Leg Retail: 65 - Chops - Arm Chop Cookery: Dry Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
28	Species: Lamb Primal: G - Plate Retail: 47 - Steaks - Flank Steak Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
29	Species: Lamb Primal: G - Plate Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
30	Species: Lamb Primal: A - Breast Retail: 03 - Roasts - Arm Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID Sum

AWS100: Monday, April 28, 2025